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Using of spices and herbs is a trend in modern pastry for enhancing aroma and taste. A perfect balance of spices and herbs is a challenge for pastry chefs to demonstrate their creativity and technique for ingredient treatment. For the third year “Fonterra Foodservices Pastry Challenge Macau” is back by demand. The event held on Monday, the 22nd of September at 10am at IFT Macau, provided an exciting platform for pastry Chefs and connoisseurs alike to showcase and exchange skills in a competitive environment. Fonterra Foodservices is committed to providing chefs with the opportunity to develop their skills through demanding competitions and challenging workshops.

During the event, the 18 finalist chefs, ’battled’ a three hour concentration-filled competition, making mouthwatering cakes and beautiful art within their baking. This year’s theme “Spice It Up” required the 9 finalists to harmonized herbs and spices to produce two identical cakes that showcased the characteristics of their chosen herbs and spices as main ingredients for their masterpiece along with Anchor UHT Full Cream Milk, Anchor Cream Cheese, Anchor Whipping Cream, and Anchor Butter.

Gold Award winner described their cake as Madagascar chocolate cake with dried chili, mixed spice, passion fruit and blood orange curd. Rouge comprises of various flavors and layers which takes your palate to an extraordinary journey.

Silver Winner

Distinguished representatives from Fonterra Management, Angliss Management, Media and fellow contestants of this event judged this Angliss Excellence Award. “Angliss Excellence” is awarded to a winning chef by having the judges vote for the excellent cake.

Broze Winner

In addition to prize money, Gold, Silver and Bronze Award winners will receive a complimentary pastry training course conducted by the prestigious Meilleurs Ouvriers de France (M.O.F).
The finalists were shortlisted from a number of entries and selected through a straight selection procedure. We congratulate all those selected, Banyan Tree, Cakez Café, City of Dreams, Galaxy Macau Resort Hotel, Grand Hyatt Macau, Institute for Tourism Studies (IFT), Sheraton Macao Hotel and Wynn Macau.

Angliss Excellence Award

The event had the full support and endorsement of the Institute for Tourism and Studies (IFT) & The Macau Culinary Association. Also it comprised in the panel of renowned judges pastry chefs, such as Jean Francois Arnaud M.O.F., Mr. Danny Ho – Executive Pastry Chef of Hotel Icon , Roger Luk Pastry Chef of Disneyland Resort Hong Kong and Gregoire Michaud Founder of Bread Elements for this well-recognized competition.

To learn more about this and future Fonterra events, please contact the company’s Macau representative- Angliss Macau.